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Archive for 'cranberries'

Recipe: Tasty Pumpkin and Cranberry Tagine

This recipe is the tastiest dish I’ve had in ages and is my new favorite way to cook pumpkin. Even though this is a vegetarian dish, I dare meat-eaters to say they don’t enjoy this pumpkin and cranberry tagine.

Pumpkin and Cranberry Tagine

Ingredients:

  • 2 tablespoon olive oil
  • 2 red onions, thickly sliced
  • 3cm piece fresh root ginger, grated
  • 500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
  • 1/2 teaspoon each cinnamon,
  • 1 teaspoon each of coriander, cumin and harissa paste
  • 1 tablespoon clear honey
  • 700g/24 ounces bottle tomato passata
  • 50g/2 ounces dried cranberries
  • 400g/14 ounce can chickpeas, rinsed and drained

Method:

1. Heat the oil in a tagine or just use an ordinary pot.

2. Add the onions and lightly fry.

3. Add the cinnamon, coriander, cumin, harissa paste and ginger plus the pumpkin.

4. Add the honey, passata and cranberries.

5. Cover and simmer for 20 minutes or until the pumpkin is tender.

6. Add the chickpeas about 15 minutes into the cooking.

7. If the dish is too thick add a little water.

8. Garnish with parsley or fresh coriander and serve with couscous or rice.

Shelley’s Notes:

1. Passata is like a liquid tomato puree. When I don’t have any to hand I use two cans of chopped tomatoes and this works just as well.

2. The recipe doesn’t use salt or pepper and you don’t need it. This dish is full of tasty flavor.

3. The recipe calls for dried cranberries but next time I make this I might try some frozen cranberries instead.

4. The photo doesn’t do the dish justice. I took it quite late at night and my photos weren’t as good as I’d hoped.

5. Recipe comes from Good Food magazine, January 2010.

What are your favorite dishes featuring pumpkin or cranberries?

Recipe: Orange and Cranberry Biscuits

First things first, before I get to my post today – I’m visiting Get Lost in a Story and talking about my recent release, Cat Burglar in Training. I’m also doing a giveaway. I hope to see you there!

Weekend Cooking MemeWeekend Cooking is a chance to share the food love and is hosted by Beth Fish Reads. On Saturday mornings, publish your post — perhaps a cookbook review or maybe just some favorite food-related quotes.

Make sure to leave a link, so we can read what you have to say. I hope you’ll join in when your weekend (or recent) reading or movie watching fits in with the theme. Remember, the definition of Weekend Cooking is free and easy, if you think your post even remotely fits the theme, grab the button and sign in to Mr. Linky.


Author Maria Zannini shared this recipe with me a few weeks ago. The cranberry and orange combination works really well. Luckily this recipe makes a large batch of biscuits because they taste delicious!

 

Cranberry Biscuits with Orange Frosting

Cranberry Biscuits with Orange Frosting

Ingredients:

1 cup granulated sugar/white sugar
1/2 cup packed brown sugar
1 cup butter softened/8 ounces
1 teaspoon grated orange peel
2 Tablespoon orange juice
1 egg

Mix all the above together using either spoon or electric mixer. Then stir in:
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Then stir in:
2 cups chopped cranberries

Heat the oven to 375 F. Grease cookie sheets. Drop the dough by rounded teaspoonfuls on the cookie sheets. Keep about 2" between them.

Bake 12-14 minutes. Cool them on wire racks for at least 30 minutes.

When they are cool, frost them with a mixture of:
1 1/2 cups powdered sugar/icing sugar
1/2 teaspoon grated orange peel
enough orange juice to make a soft spreadable frosting.

Sharing recipes is a lot of fun, and this one is going into my keeper file. Do you have a favorite recipe that you received from a friend?

Delicious Orange Muffins

Orange Muffins

This is a new recipe that I tried this week. It comes from The Best of Annabel Langbein, Great Food For Busy Lives. The muffins have an intense orange flavor and would be perfect for a breakfast or brunch. They’re unusual because the entire orange, including peel, is used in the recipe. I know – I had to read the recipe twice before I really believed I had to put the peel in as well as the flesh of the orange.

Orange Muffins

1 orange, preferably an organic one
1/2 cup raisins
1/2 cup orange juice
1 egg
120 g butter, melted (1 stick of butter)
1 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sugar

Preheat the oven to 180C (350F).

Cut the whole, unpeeled orange into chunks and remove the pips. Puree in a blender. Add the raisins, orange juice, egg and melted butter and blitz briefly to combine.

In a mixing bowl combine flour, baking powder, baking soda and sugar.

Add the liquid mixture and gently fold in until evenly combined. Don’t beat or overmix.

Spoon into greased muffin pans (I used muffin paper cases) and bake for 15 minutes or until risen and cooked through.

The recipe makes 12 small or 10 medium muffins.

Shelley’s notes:
I like cranberries, so I replaced the raisins and used cranberries instead
The cooking time will be less if you use a fan bake oven. I cooked mine for 12 minutes.

Verdict: Will I make these again? Heck, yeah. They were delicious!